Appears in Cook's Country June/July 2012
With a name as unfortunate as “grunt,” it’s a good thing this old-fashioned dessert of stewed fruit with a steamed biscuit topping tastes so fabulous. Now, if we could just get it to work in the slow cooker...
Warm cherry filling and tender dumplings are a winning combination, especially in this summertime staple. To avoid runny filling, we microwave the cherries with flour and sugar, jumpstarting the thickening process. Positioning the dumplings...